Ingredients
- Cooked Chickpeas, drained and rinsed: 1 (15-ounce) can
- Cooked Beets, quartered: 1 cup
- Feta Cheese, crumbled: 4 ounces
- Red Onion, thinly sliced: 1/4 cup
- Fresh Parsley, chopped: 1/4 cup
- Lemon Juice, freshly squeezed: 3 tablespoons
- Olive Oil, extra virgin: 4 tablespoons
- Garlic, minced: 1 clove
Instructions
- Step 1: In a large bowl, combine the cooked chickpeas, quartered beets, crumbled feta cheese, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the lemon juice, minced garlic, and olive oil to create the lemon-garlic vinaigrette. Season with salt and pepper to taste.
- Step 3: Pour the lemon-garlic vinaigrette over the chickpea and beet mixture in the large bowl.
- Step 4: Gently toss all the ingredients together until everything is evenly coated with the vinaigrette.
- Step 5: Stir in the chopped fresh parsley. Serve immediately or chill in the refrigerator for later. Taste and adjust seasonings if needed before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but the feta's texture may soften slightly.
- This salad is best served chilled or at room temperature; avoid reheating to preserve the fresh flavors.
- Serve this vibrant salad as a light lunch, a colorful side dish, or even atop a bed of mixed greens for a heartier meal.
- For extra flavor, quickly pickle the red onion in the lemon juice for 10 minutes before adding it to the salad!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American